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Warm cauliflower, freekeh, feta and green bean salad

Warm cauliflower, freekeh, feta and green bean salad

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
With this combination, there’s no reason to steer clear of salads in the cooler months. The capsicum, beans and coriander add a pop of colour and freshness to the versatile Cauli and hearty freekeh base.

Ingredients

Cauliflower

500 g, cut into florets

Garam masala

1½ tsp

Red capsicum

2 medium, cut into small wedges

Dry freekeh

120 g, (3⁄4 cup), rinsed, drained

Green string beans

200 g, cut into 4cm lengths

Lemon juice

1 tbs

Olive oil

1 tbs, extra virgin variety

Honey

½ tsp

Fresh coriander

⅓ cup(s), leaves

Reduced fat feta cheese

60 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place cauliflower on the tray. Sprinkle with 1 teaspoon of garam masala and lightly spray with oil. Bake for 25 minutes or until golden and tender. Add capsicum to tray for last 15 minutes of cooking time.
  2. Meanwhile, cook freekeh in a large saucepan of boiling water for 15 minutes or until tender. Drain. Refresh under cold water and drain.
  3. Steam beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
  4. Whisk lemon juice, olive oil, remaining garam masala and honey in a large bowl until combined. Add freekeh, roasted vegetables, beans and coriander and toss to combine. Top with feta and serve.

Notes

Tip: You can serve this salad with skinless chicken breast on the side

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